Prep 5 mins
Cook 8 mins
These are the moistest, most decadent chocolate cookies I've come across yet, they aren't too cakey or too tough, and unlike other chocolate chocolate cookies, no spreading!
- 1⁄2 cup salted butter, melted
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white flour
- 3⁄4 cup wheat flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup dark chocolate, divided
- 3⁄4 cup milk chocolate, divided
- 3⁄4 cup cocoa powder
- Heat oven to 350°F
- Cream the butter and sugars in a medium/small bowl with an electric mixer on high speed or by hand.
- Lower speed to medium and add the eggs and vanilla.
- Sift together the flours, cocoa, baking soda, & baking powder.
- On low speed, add the dry mixture to the butter mixture.
- Beat until fully incorporated.
- Fold in 1/2 cup of each of the chocolate chips.
- Melt the rest of the chocolate in the microwave or over the saucepan and incorporate into the dough.
- Form the dough into approximately 1 1/2-inch balls(I used a tbsp measuring spoon to size). Place on parchment- or foil-lined baking sheets, 2 inches apart, flatten slightly with your palm.
- Bake until centers are just set, about 8-10 minutes.
- Let cool on sheets for 2-5 minutes.
These were perfect, I exchanged the dark chocolate for bitter-sweet in one batch and they tasted just as good the other, in my opinion; although my friend said she perfered the dark choco batch. I will admit, I had some trepidation over these (I've had a dark past with choco-choco cookies) but the texture was perfect, the flavor was perfect, and they, as promised, didn't spread. A abso-flippin-lutely delicious.
P.S. to keep them moist after baking, stick an apple slice into the bag, trust me.